Abstract: A method is provided for producing individual dough products, comprising the steps of conveying a continuous dough sheet along a travel path, engaging a first die cutter with a first portion of the dough sheet to cut a first portion of the peripheral shape of at least one dough product, then conveying the continuous dough sheet along the travel path and engaging the second die cutter with the first portion of the dough sheet to cut a second portion of the peripheral shape of at least one dough product.

Abstract: A method is provided for producing individual dough products, comprising the steps of conveying a continuous dough sheet along a travel path, engaging a first die cutter with a first portion of the dough sheet to cut a first portion of the peripheral shape of at least one dough product, then conveying the continuous dough sheet along the travel path and engaging the second die cutter with the first portion of the dough sheet to cut a second portion of the peripheral shape of at least one dough product.

Abstract: Methods for making an uncooked extruded dough product are provided, comprising injecting gas into a pressurized dough before extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 2.5 cc/g. Products of this process, including filled products, are also provided. Methods for injecting gas into dough for improved extrudability are also provided.

Abstract: A method of modifying at least one surface of a food product, including the steps of conveying a food product having a first surface along a travel path, urging a first contact element against the first surface of the food product while conveying the food product past the contact element along the travel path, and applying ultrasonic energy to the first contact element while it is being urged against the first surface of the food product, thereby modifying the first surface of the food product. The method may more specifically include the ultrasonic energy being applied to the first contact element at a frequency that modifies the first surface of the food product such that the first surface of the food product that has been conveyed past the contact element is smoother than the first surface of the food product before it is conveyed past the contact element.

Abstract: A method is provided for producing individual dough products, comprising the steps of conveying a continuous dough sheet along a travel path, engaging a first die cutter with a first portion of the dough sheet to cut a first portion of the peripheral shape of at least one dough product, then conveying the continuous dough sheet along the travel path and engaging the second die cutter with the first portion of the dough sheet to cut a second portion of the peripheral shape of at least one dough product.

Abstract: A laminated dough product baked while the laminated sheets are oriented substantially vertically to allow the sheets to expand substantially horizontally. Such laminated dough pieces may be partially constrained during baking to limit the amount of horizontal expansion in the area of constraint.